Focaccia Robiola Food

PIZZA

Steps:

• Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth. Let rise for 1 hour. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.;
• Place ingredients in a saucepan and cook for 20 minutes.;
• Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes.
• Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon
• Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry.
• Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil
• Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the robiola cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil.
• Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil
• Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes.

FOCACCIA

Steps:

• Preheat oven to 400 degrees F.
• Brush a 12 by 18-inch baking tray with olive oil. Set aside.
• Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
• Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
• Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
• Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
• Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.

FOCACCIA

Steps:

• Dust a large flat baking sheet with flour.
• Put the flour in a large bowl and add the salt and yeast, then add the olive oil plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes, will see the dough begin to become "pillowy" and more manageable. The more water that can be added (the full 1 cup/9fl oz/250ml is great), then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour, as it will make the dough too heavy.
• Knead the dough for about 10 minutes by hand on a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than 1/4in/3/4cm). If the indent disappears by way of the dough springing back, then it is ready to shape. If the indent
• stays, knead for a few minutes longer. Shape the dough into an oval and place it on the prepared baking sheet.
• Flatten it out to about 12in (30cm) long and 8in (20cm) wide. Cover the dough loosely with oiled plastic wrap, making sure it is airtight. Preheat the oven to 400 degrees F (200 degrees C).
• Leave the dough in a warm place for about 1 hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 1 1/2in (4cm) apart in rows across the dough, pressing right down to the bottom. Take 1 1/4in (3cm) long sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25 to 30 minutes, or until the bread is well risen, light golden brown and feels hollow when tapped underneath.
• Remove from the oven, drizzle with the remaining olive oil and let cool on the baking sheet. This is totally awesome when served warm as a starter or indeed as a meal in itself with fresh tomatoes, artichokes, and cold meats, or with a steaming hot bowl of soup.

ROBIOLA PIZZA WITH WHITE TRUFFLE OIL

Steps:

• In a small bowl stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups all-purpose flour, cornmeal, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms a dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
• Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 5 balls.
• On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap.
• Preheat oven to 550° F
• Cut mushrooms into 1/4-inch dice. Quarter zucchini lengthwise and cut off seed core. Cut zucchini into 1/4-inch dice and in a bowl toss together with mushrooms, chives, and salt and pepper to taste.
• Spread 1 cup Robiola on each round of dough, leaving a 1/2-inch border around the edge. Sprinkle 1 tablespoon cornmeal on each of 2 baking sheets and transfer 1 pizza to each. Scatter about 2/3 cup mushroom mixture over each pizza and bake in batches in lower third of oven 10 to 12 minutes, or until crust is crisp and golden.
• Transfer pizzas to plates and drizzle each with 1 tablespoon truffle oil. Top and bake remaining pizzas in same manner.